It has a Kyushu-like gusto to it.
It looks like it would go well with hot sake, but we served it at room temperature.
It's very strong but has no smell, so it's surprisingly easy to drink!
I can't wait to drink it again!
Koyume, my favorite
It has just the right amount of sweetness, but still has a ricey feel to it.
I had it with stir-fried miso hormone, and it was not bad at all!
Hiyoroshi Junmai is perfect for the autumn taste.
It has the umami of rice and the acidity that tightens the contour of the rice.
It should be paired with mushrooms.
Rice used: Undisclosed
Rice polishing ratio 65
Alcohol percentage: 15
Sake degree +4.0
Acidity 1.8
Izumiya Shiro
Amabuki Junmai Omachi Hiyoshi
Polishing ratio 65
15% alcohol by volume
Cosmos yeast
This is the first Amabuki in a long time! I like it better than something from Sunflower, which I drank last time. It's fruity and a little bitter, with a hint of sourness? I wonder if it is?
12/20
From the label, “Kiyo is a religious ceremony in Kyushu to exterminate demons. This is an extremely spicy drink that will push the limits and even make demons run away.”
I agree. Had at room temperature. Dry is not the word.
Sake from Saga Prefecture
Somehow it looks like Koei Chrysanthemum?
I thought,
It was Omachi.
The aroma is mild 😋 and the taste is umami.
It has umami flavor.
It's a food sake 😆😆😆😆.
I think it can be warmed up 😝😝😝😝😝😝😝.